Extra sour sourdough bread

I was up in Bishop last weekend, and whenever you go through there you of course have to stop by Schat's Bakery. I sampled their extra sour sourdough bread and was left unimpressed. To my taste buds, it tasted no more sour than their regular sourdough.

Now I'm hunkerin' for a local bakery that will satisfy my needs for a nice extra-tart loaf. Any recs in the east valley/Westside/Hollywood areas?

Gail Simmons gives us her list of pantry must-haves. Ingredients you should always have around to enhance and boost the flavor of all your meals. It's the little things that keep life interesting. Read more here.

Chefs Joanne Chang and Karen Akunowicz from Myers + Chang in Boston, show us how to use lemongrass. It's the central ingredient in their Green Monster, infusing the stir-fry with unique bright, citrusy, and floral-herbal fragrance. Read more.

Crab cakes are so often disappointing -- mushy or gummy, full of starchy filler. But these easy cakes are full of beautiful lump crabmeat, and a light panko coating ensures they fry up crispy and golden brown. Bright, lemony aioli makes a piquant counterpart to the sweet, sweet crab. Read more.